Ingredients:

Rice 1 cup / 200 gm
Ghee 2 tbsp / 30 gm
Sugar 3 tbsp / 60 gm
Almonds (badam), blanched 10
Raisins (kishmish), washed, lightly fried 30
Dry coconut (copra), cut in ½ cm cubes, lightly fried 1 tbsp / 4 gm
Green cardamoms (choti elaichi), skinned, seeds crushed coarsely 6
Saffron (kesar), soaked in 3 tbsp hot milk a few strands

Method:

Cook the rice in a pan till half done. Drain and keep aside to cool. Heat 1 tbsp ghee in another pan; add the rice and mix well. Add the sugar, almonds, raisins, coconut, and green cardamom powder; mix well. Pour the saffron mixture over the rice. Heat the remaining ghee and mix with the rice. Cover the pan with a heavy lid; keep some hot ashes on it and a few live embers under the pan for 10-15 minutes till the rice is completely done and the grains are separated. Alternately, bake in a moderate oven for 10 minutes.

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